Pappa Al Pomodoro (Bread and Tomato Soup)
Pappan Al Pomodoro (Bread and Tomato Soup) might be just the Mediterranean recipe you are searching for. One serving contains 429 calories, 6g of protein, and 29g of fat. For 90 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. 840 people found this recipe to be delicious and satisfying. Head to the store and pick up black pepper, salt, brodo, and a few other things to make it today. Autumn will be even more special with this recipe. It works well as a soup. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It is brought to you by A Family Feast . From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is rather bad. Bread And Tomato Soup (pappan Al Pomodoro), La pappan al pomodoro - Tomato bread soup, and Tomato and Bread Soup (Pappan al Pomodoro) are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
¼ teaspoon freshly ground black pepper
Grated Parmesano Reggiano to serve over each bowl
1/3 cup extra virgin olive oil, plus more for drizzling over finished bowls
1 tablespoon minced garlic
1 pound of really dense bread such as a French country loaf or a rustic Italian loaf, crusts removed and cut into one inch cubes
1 teaspoon salt
3 pounds fresh ripe tomatoes, seeded and chopped (or an equal amount of a good-quality canned whole tomato such as Cento San Marzano - about 48 ounces/6 cups or more if using canned)
4½ cups Brodo (see recipe here)
½ cup roughly torn or chopped fresh basil
Equipment:
dutch oven
bowl
Cooking instruction summary:
In a medium to large Dutch oven or heavy bottomed pot, slowly bring up the oil to a medium heat and add the garlic. Sauté for just one minute and add the tomatoes, basil and pepper. Cook for five minutes over a medium heat then add the salt. Add the brodo, bring up to hot and cook just a few minutes longer. Add the bread, stir and cover. Cook ten minutes covered over very low heat. Remove the soup from the heat and serve immediately with olive oil drizzled over each bowl along with freshly grated Parmesano Reggiano.
Step by step:
1. In a medium to large Dutch oven or heavy bottomed pot, slowly bring up the oil to a medium heat and add the garlic. Sauté for just one minute and add the tomatoes, basil and pepper. Cook for five minutes over a medium heat then add the salt.
2. Add the brodo, bring up to hot and cook just a few minutes longer.
3. Add the bread, stir and cover. Cook ten minutes covered over very low heat.
4. Remove the soup from the heat and serve immediately with olive oil drizzled over each bowl along with freshly grated Parmesano Reggiano.
Nutrition Information:
covered percent of daily need
